Paleo Peach Muffins, Gluten Free

Now that we are getting late into summer (let’s face it, it’s basically fall), all I want to eat right now are zucchinis, corn, and peaches. As much as I can eat an endless supply of peach pies, I thought it would be fun to make something different and a touch healthier. These delicious, delicately flavored, naturally sweetened Paleo Peach Lavender Muffins are the moist, tender, and perfectly crumbly answer I was looking for.

I love paleo baked goods because when I’m trying to reduce inflammation, eliminate refined sugar and generally eat healthier, I can still enjoy the delicious foods and flavors I love. Baking is a hobby for so many, and giving it up for a diet just seems unethical in a world of chaos.

This recipe uses Bob’s Red Mill Paleo Baking Flour (which is comprised of almond flour, arrowroot starch, coconut flour and tapioca flour) because I saw it on sale recently and picked up a bag to try it (definitely not a paid sponsorship!) If you have your own paleo, or generally gluten-free flour/ flour recipe, that should work well, but I haven’t tested this with any other mixes.

This recipe calls for eggs, which I did use due to a number of vegan paleo baked good fails, but that is because I try to use whole ingredients, such as flax eggs which don’t always perform. It would likely work well with a commercial vegan egg replacement in order to keep them vegan.

Below is an adaptation of the recipe on the flour package. I was tempted to add blueberries or raspberries to these delicious peach muffins, but I knew that the peach flavor would be subtle, and I wanted it to be the star. Instead, there is a hint of lavender to bring out the floral flavor of delicious, ripe peaches. Adding some blueberries, raspberries or blackberries and subbing the lavender for a touch of cinnamon would be a highly advisable decision, as well.

This recipe was heavily adapted from Bob’s Red Mill “How to Make Paleo Muffins.”